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side dishes

Buckwheat Potato Rolls
Note that this recipe calls for fresh yeast. If you can't get fresh yeast, you can modify the recipe for use with dry active use by reducing the kefir by 2 tablespoons. Soak the dry yeast in 2 tablespoons of lukewarm water for five minutes before stirring in to the dough.
1 cup all-purpose flour
1 cup buckwheat flour
1 tablespoon caraway seeds
2 cups potatoes; peeled, boiled, cooled and grated
1 tablespoon fresh yeast
1/2 teaspoon sugar
3/4 cup plain, non-fat kefir
1/4 teaspoon salt
1 tablespoon skim milk
2 tablespoons cornmeal
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Buckwheat Potato Rolls

Buckwheat Potato Rolls

Buckwheat Potato Rolls
Two Stars Guiding Stars
  • Servings:8 (97 g)
  • Prep Time:15 minutes
  • Cook Time:30 minutes
1. Preheat oven to 400 degrees Fahrenheit.
2. Sift flours together. Sprinkle yeast, caraway and sugar over the top. Add grated potato, kefir salt and knead.
3. Let dough rest until doubled in size. Flour a surface and shape the dough into your favorite roll shape.
4. Brush top of the rolls with milk and sprinkle with polenta. Bake for 25-30 minutes.